Background Yak meat can facilitate the development of new branches of animal husbandry and meat industry. To improve the functional and technological properties of raw meat materials and improve the quality of premade products, a promising direction is the creation of new technological solutions based on the targeted use of natural food additives in the process of salt pickling. Objective To study the physicochemical parameters of yak meat (longissimus dorsi muscles) in the process of salt pickling and continuous massaging in a cyclic mode. The pH, moisture, fat, protein, sodium chloride content was taken as the basis for the study of physicochemical parameters. Methods To determine the effect of massage, various methods were implemented, such as analysis, observation, accelerated method, etc. Results The study found that in fibres containing a large amount of glycine, the salting takes place faster. This process occurs due to the high permeability of the membranes. It has been determined that the longer the muscles, the faster the distribution process is. It was found that when massaging for up to 60 minutes, an increase in muscle fibres occurs along with the homogenisation of the protein mass. If the process is continued for up to 120 minutes, then the membrane begins to collapse in the meat, and the sarcolemma ruptures. Conclusions Based on the study, it was found that the most optimal massaging time is 90 minutes, which helps to reduce the production cycle. Highlights The protein content was determined by the Kjeldahl method on a Kjel-Foss-16200 device.
The purpose of the study is to conduct targeted histological examination on the processing of camel meat to create technologies for new meat products. The objects of the examination were samples of the quadriceps femoris from three male Bactrian camels at the age of 5 years, obtained during slaughter at a meat processing enterprise in the Almaty region of the Republic of Kazakhstan. Selected muscle tissue samples were fixed in 10% solution of neutral formalin. Conducted microstructural studies allowed to establish the patterns of morphological changes in the muscle tissue of camel after slaughter. It was established: the absence of transverse striation, slit-like violations of the integrity of muscle fibres, as well as nuclear lysis. It was concluded that in order to develop the technology of quality meat products from camel meat, scientifically-based methods and modes of processing, the use of intensive methods of mechanical processing and effective methods of salting are necessary.
Authors' Contribution LAK, ESM, RK and SRK contributed equally in designing the study, sampling and genome extraction, analyzing the data, writting and final approval of the article.
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